Tag Archives: lemon curd

Hot Milk Cupcakes

I’m almost embarrassed to be telling you what kind of cupcakes I made.  I looked back on my previous posts and realized the last few have all been lemon flavoured.

Must be spring.  Must be related to my hopes for some warm sunny weather and spring blossoms.  I’m ready for it.

It seems to be taking its sweet time.

It really doesn’t matter what the flavour of icing is for these cupcakes, the cake is the real star here.   This is a recipe for old-fashioned Hot Milk Cake.    The texture is similar to a sponge cake, but not quite as dense and much more moist.  Just as it sounds, it’s the addition of a hot milk mixture right at the end of the recipe that makes these  so wonderful.  I added a vanilla bean to the milk as it was heating.  It gives it a little extra sweetness.

Can you see my cake looking on in the distance?  It has a creamy lemon curd filling and just a swirl of lemon buttercream on top.  I had enough batter for 20 cupcakes and a 6 inch cake.

I couldn’t resist the sugar dogwood for decoration.  This cupcake here, is the one I have received the most emails and comments about.  Ever.  It’s just gorgeous.  These are a smaller version of the dogwood that I purchased on-line.   The simple addition of a blossom can take a little cake to a whole new level.

Wouldn’t these be gorgeous in a big beautiful bakery box for mom on Mother’s Day?

Hot Milk Cupcakes

*adapted from Taste of Home

  • 4 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • one vanilla bean split and scraped
  • 2-1/4 cups all-purpose flour
  • 2-1/4 teaspoons baking powder
  • pinch of kosher salt
  • 1-1/4 cups whole milk
  • 10 tablespoons butter, room temperature, cubed

1.  In a large bowl, beat eggs on high-speed for 5 minutes (don’t skimp on this step!) until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy and increased in volume. Beat in vanilla. Combine flour, salt and baking powder; gradually add to batter just until combined.

2. In a small saucepan, heat milk, vanilla bean, seeds and butter just until butter is melted and mixture begins to bubble slightly at the side of the pan. Remove vanilla bean.  Gradually add milk to batter, a few tablespoons at a time; beat just until combined

3.  Pour into greased and floured 6 inch pan and 20 lined muffin cups.  You can also use a 9 x 13 pan.  Bake at 350 degrees until cake springs back when touched.   For the 6 inch pan approx 30 minutes, cupcakes approx 17 minutes and 9 x 13 pan approx 40 minutes.

4.  Top with icing, berries and cream or dust lightly with powdered sugar.  Enjoy.

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Spring Cupcakes and a Symbol of Hope

I always eagerly await the first signs of spring.  Bright and cheerful bursts of tulips and daffodils are a welcome sight after a cold, bland winter.   They invigorate us and announce to us that spring has sprung!

Thank you for arriving spring I am so ready for you!  I’m ready for open windows, bed sheets on the clothesline, sitting in the sun and drinks on the patio!

I thought these cupcakes would be the perfect fit for our Easter table.  Beautiful sunny yellows amid pops of white, blue and pink colours.

It’s doesn’t hurt when your pops of colour are candy coated and full of milk chocolate either.  Another wonderful sign of spring. Easter chocolate.

Remember here when I made lime cupcakes with Tequila frosting?  These are identical, just substitute the lime for lemon.  Omit the step of brushing on the Tequila.   Swirl on a generous amount of Lemon Swiss Meringue Buttercream (below).  These  are keeper lemon cupcakes.  Really moist with a good hit of lemon followed by, you guessed it, the creamiest lemony Swiss Meringue icing.

Did you know April is also Daffodil Month for the Canadian and American Cancer Society? Daffodils are a symbol of hope for those living with cancer.  Unfortunately everyone has a cancer story.  All of the monies raised from the Daffodil Campaign go to life saving cancer research.

I hope this spring leaves you feeling rejuvenated.  I hope spring has sprung where you live!  Happy Easter everyone.

Lemon Swiss Meringue Buttercream

  • 5 egg whites
  • 1 cup + 2 tbsp sugar
  • 1 3/4 cups of unsalted butter at room temperature
  • 1 tsp pure vanilla
  • pinch of salt
  • 1/2 cup lemon curd or lemon pie filling (or more to taste)

1. Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water. Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2. In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined. Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees). The sugar should be dissolved by this time as well. Place bowl on stand mixer and attach the whisk attachment. Whisk on medium speed until whites have increased in volume, are thick and glossy and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3. Remove whisk attachment and replace with paddle attachment. Beat on low-speed until mixture is completely cooled. Increase speed to medium and add butter pieces one at a time. Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick. It may separate at first, but continue beating and it will emulsify. Add vanilla flavouring, a pinch of salt and lemon curd and beat until combined. Use immediately.

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Filed under Cup Cakes, Fondant and Icing